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Oatmeal & chocolate chips cookies

A new cookie !!!!!

My classic cookies have been HYPER popular since lockdown began. So I wanted to try another recipe; oatmeal and chocolate chips cookies, not being a big fan of raisins!

Venturing out on Pinterest looking for an oat / flour ratio idea to make a nice cookie, I came across the recipe for Sally's baking addiction which seemed, my gosh, decadent with its addition of molasses, to the point where I didn't want to create a new one from scratch. The recipe was almost 22 cookies, so I split it in half, tweaked it with the oats I had, and adjusted it to make it vegan.

There it is!

For about fifteen cookies


1 1/2 cups quick oats (oatmeal)

3/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/2 cup cold vegan margarine

1/2 cup brown sugar

1/4 cup of sugar

1 tablespoon of molasses

1 teaspoon of vanilla extract

2 tablespoons of plant based milk

3/4 cup vegan chocolate chips (or raisins)


Preheat the oven to 350F.

Line a baking sheet with parchment paper. Set aside.

In a bowl, combine the oats, flour, baking soda, salt and cinnamon. Set aside.

In a second, larger bowl, whisk together margarine, brown sugar, sugar, molasses and vanilla. Once the mixture has become creamy, add the milk and whisk one last time. Incorporate the dry ingredients using a spatula then add the chocolate chips or raisins. Mix until they are evenly dispersed throughout the mixture.

Using an ice cream scoop, drop the dough onto the cookie sheet, 6 cookies per sheet. Avoid forming firm balls of dough with your hands.

Bake until the cookies are golden and the contour is lightly browned. It will take about 19-20 minutes for a convection oven and possibly 10-14 minutes for an element oven.

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© 2020 par Marie-Michelle Chouinard